Buy Now → Classic Pecan Pie
Classic pecan pie features a rich brown sugar filling packed with toasted pecan flavor in a flaky crust, making it a dependable holiday dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 slices (1 9-inch pie) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Ingredients
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- 1 cup light corn syrup
- 3 large eggs (lightly beaten)
- 1/2 cup packed brown sugar
- 6 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans (coarsely chopped)
- 1 9-inch pie crust (unbaked)
Instructions
- Prepare and chill the crust Heat the oven to 350°F. Fit the dough into a 9-inch pie plate without stretching it, trim and crimp the edge, then refrigerate the crust while you make the filling.
- Mix the filling gently Whisk the corn syrup, lightly beaten eggs, brown sugar, melted and slightly cooled butter, vanilla, and salt just until smooth. Stir in the coarsely chopped pecans; stop once they are evenly distributed.
- Fill the unbaked shell Pour the filling into the chilled, unbaked crust. Spread the pecans evenly across the surface if needed; there is no need to arrange a decorative layer of extra nuts.
- Bake and watch the edges Bake at 350°F for 35–45 minutes, until the filling is set at the edges and the center has only a slight jiggle. Check the crust around 20 minutes and shield browned edges with foil or a pie shield; loosely tent the whole pie if the top browns too quickly.
- Cool before slicing Transfer the pie to a wire rack and allow about 2 hours for cooling before slicing. Refrigerate within 2 hours of baking; if it still needs time to finish setting, continue cooling in the refrigerator. Serve slices at room temperature or slightly warm after the pie has set.
Notes
Substitutions: Dark corn syrup may replace light for deeper flavor. Walnuts may replace some or all pecans, with a different flavor and texture. If using salted butter, reduce or omit added salt. Homemade or refrigerated unbaked crust works.
Serving: Serve plain or with whipped cream, vanilla ice cream, or lightly sweetened crème fraîche. Coffee and hot tea pair well.
Storage: Refrigerate within 2 hours of baking; cover and keep at 40°F or below for 3–4 days. Briefly bring individual slices closer to room temperature before serving.
Freezing: Wrap the cooled pie or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months, thaw overnight in the refrigerator, and let slices lose their chill briefly before serving.
Find it online: https://jennifercooks.com/the-best-pecan-pie-recipe/